Fig, Prosciutto and Gorgonzola Salad

Sweet-tangy balsamic vinegar reduces to a syrupy glaze that glistens atop this simple yet elegant first course.

Yield 6 servings

Ingredients

• 1/3 cup balsamic vinegar
• 2 tablespoons honey
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 ounces very thin slices prosciutto, cut into 1/8-inch-wide strips
• 12 large dark-skinned fresh figs, halved (such as Black Mission, Celeste, or Brown Turkey, about 1 pound)
• 3/4 cup (3 ounces) crumbled Gorgonzola cheese

Preparation

Combine first 4 ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 8 minutes). Cool.

Heat a large nonstick skillet over medium-high heat. Add prosciutto; sauté 3 minutes or until lightly browned.

Arrange 4 fig halves on each of 6 salad plates. Divide prosciutto evenly over servings. Sprinkle each serving with 2 tablespoons cheese; drizzle with 2 teaspoons balsamic reduction. Serve immediately.

Nutritional Information

Calories:196 (27% from fat)

Fat:5.8g (sat 3.1g,mono 1.2g,poly 0.3g)

Protein:6.6g

Carbohydrate:32.8g

Fiber:3.7g

Cholesterol:19mg

Iron:0.8mg

Sodium:481mg

Calcium:124mg

Cooking Light, JUNE 2007

Light Potato Salad

"For years, we grew several varieties of potatoes, but keeping ahead of the beetles was a full-time job. Finally, we decided to call it quits, and we gave up growing potatoes. But we'll never stop eating them." Mike Kressy

Yield 5 servings (serving size: about 1 cup)

Ingredients

• Dressing:
• 1/4 cup light mayonnaise
• 1/4 cup fat-free sour cream
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black peppercorns
• 
  Salad:
• 4 cups cubed Yukon gold potato (about 1 1/2 pounds)
• 1/2 cup chopped celery
• 1/3 cup finely chopped fresh flat-leaf parsley
• 1/4 cup frozen green peas, thawed
• 1/4 cup chopped fresh chives

Preparation

To prepare the dressing, combine the first 6 ingredients in a small bowl.

To prepare the salad, place potato in a saucepan, and cover with water. Bring to a boil, reduce heat, and simmer 9 minutes or until tender. Drain and cool. Combine the dressing, potato, celery, parsley, peas, and chives in a large bowl, and toss well.

Nutritional Information

Calories:173 (25% from fat)

Fat:4.9g (sat 1.1g,mono 1.4g,poly 2.1g)

Protein:5.2g

Carbohydrate:27.8g

Fiber:3.1g

Cholesterol:7mg

Iron:2.4mg

Sodium:289mg

Calcium:79mg

Jean and Mike Kressy, Cooking Light, JUNE 2003

Spelt Salad with Fava Beans

Spelt is a nutty-tasting grain that's similar in taste and texture to wheat berries. Look for it in health-food stores and the natural-foods aisle of large supermarkets. Once the fava beans are shelled, their tough outer skins need to be peeled; blanching and then rinsing the beans in cool water makes the skins easier to remove.

Yield 6 servings (serving size: 1 cup)

Ingredients

• 1 cup uncooked spelt or wheat berries
• 4 cups water
• 2 cups shelled unpeeled fava beans (about 2 pounds whole pods)
• 1/2 cup chopped drained oil-packed sun-dried tomato halves
• 1/2 cup diced celery
• 1/3 cup dried currants
• 3 tablespoons balsamic vinegar
• 1 tablespoon extravirgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 garlic cloves, crushed
• 1/4 cup chopped fresh parsley

Preparation

Place spelt in a large saucepan; cover with water to 2 inches above spelt. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until spelt is tender. Drain.

Bring 4 cups water to a boil in a medium saucepan. Add fava beans; cook 2 minutes. Drain and rinse with cold water; drain. Remove and discard tough outer skins from beans.

Combine spelt, fava beans, tomatoes, celery, and currants in a large bowl. Combine vinegar and next 4 ingredients (through garlic), stirring with a whisk. Drizzle over spelt mixture; toss well to coat. Sprinkle with parsley.

Nutritional Information

Calories: 190 (22% from fat)

Fat: 4.6g (sat 0.5g,mono 2.5g,poly 0.5g)

Protein: 6.2g

Carbohydrate: 35.4g

Fiber: 2.9g

Cholesterol: 0.0mg

Iron: 2.8mg

Sodium: 252mg

Calcium: 40mg

Cynthia Nicholson, Cooking Light, JUNE 2005

Grilled Peaches over Arugula with Goat Cheese and Prosciutto

For a bit of crunch, sauté the prosciutto in a nonstick skillet over medium-high heat for two minutes or until crisp.

Yield 6 servings (serving size: about 1 1/3 cups arugula mixture, 3 peach wedges, about 1/3 ounce prosciutto, 1 1/2 teaspoons balsamic syrup, and 1 teaspoon cheese)

Ingredients

• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 3 peaches, pitted and each cut into 6 wedges
• Cooking spray
• 1 tablespoon extravirgin olive oil
• 1/8 teaspoon freshly ground black pepper
• Dash of kosher salt
• 10 cup trimmed arugula (about 10 ounces)
• 2 ounces thinly sliced prosciutto, cut into 1/4-inch strips
• 2 tablespoons crumbled goat cheese

Preparation

1. Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat, and simmer until vinegar is reduced to 2 tablespoons (about 2 minutes). Remove from heat; stir in honey. Cool to room temperature.

2. Prepare grill to high heat.

3. Place peach wedges on grill rack coated with cooking spray; grill 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from grill; set aside.

4. Combine oil, pepper, and salt in a large bowl, stirring with a whisk. Add arugula, tossing gently to coat. Arrange arugula mixture on a platter. Top with peach wedges and prosciutto. Drizzle with balsamic syrup; sprinkle with cheese.

Nutritional Information

Calories: 100 (36% from fat)

Fat: 4g (sat 1g,mono 2.4g,poly 0.5g)

Protein: 3.9g

Carbohydrate: 13.1g

Fiber: 1.3g

Cholesterol: 7mg

Iron: 0.8mg

Sodium: 183mg

Calcium: 61mg

Laura Zapalowski, Cooking Light, JUNE 2008

Arugula Salad with Chicken and Apricots

This main course salad is an ideal lunch or light supper option. Plums would be a delicious substitute for the apricots.

Yield 4 servings

Ingredients

• 2 (6-ounce) skinless, boneless chicken breast halves
• 1 tablespoon minced fresh parsley
• 2 teaspoons minced fresh tarragon
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 3 tablespoons olive oil
• 4 teaspoons white wine vinegar
• Dash of freshly ground black pepper
• 4 cups baby arugula
• 4 cups gourmet salad greens
• 3 apricots (about 8 ounces), pitted and thinly sliced
• 1/3 cup thinly vertically sliced red onion

Preparation

1. Prepare grill to medium-high heat.

2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with parsley, tarragon, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

3. Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Transfer to a plate; cool to room temperature.

4. Combine oil, vinegar, remaining 1/4 teaspoon salt, and dash of pepper in a small bowl, stirring with a whisk.

5. Combine arugula, greens, apricots, and onion in a large bowl. Pour vinaigrette over arugula mixture; toss well to coat. Place about 2 cups arugula mixture on each of 4 plates. Cut chicken breast halves crosswise into thin slices; top each serving evenly with chicken. Serve immediately.

Wine note: In this salad, arugula's peppery bite is nicely balanced by fragrant herbs, sweet apricots, and grilled chicken. A great wine with a complexly flavored salad like this is pinot gris from Oregon. It has a fresh, clean feel and a creamy, fruity flavor. Two favorites: Lemelson Tikka's Run and Chehalem, both 2007 from the Willamette Valley, and both $19. —Karen MacNeil

Nutrition

Calories: 243

Fat: 12.9g (sat 2.1g,mono 8.3g,poly 1.7g)

Protein: 22.2g

Carbohydrate: 10.1g

Fiber: 2.9g

Cholesterol: 54mg

Iron: 2.1mg

Sodium: 364mg

Calcium: 86mg

Cynthia Nims, Cooking Light, JUNE 2009

New World Quinoa Salad

(adapted from Red Ramekin)

1/2 c organic quinoa, rinsed
1/2 c water
1/2 c organic, free-range chicken broth
3/4 small red onion, chopped
2 garlic cloves, minced
1/4 c frozen organic peas, thawed
1/4 c organic black beans, drained and rinsed
1/4 c cilantro, chopped
juice from one lime
drizzle organic olive oil
cumin, cinnamon, cayenne, salt, and pepper to taste

In a medium saucepan bring quinoa, chicken broth and water to a boil. Reduce to a simmer and cover, cook for 10-12 minutes until all the liquid is absorbed. Set aside to cool. At the same time saute red onion in olive oil over medium until it begins to caramelize, about ten minutes. Add garlic and cook for one minute and set aside to cool.

Once quinoa and the onion mixture are cooled, mix together with black beans and peas until well combined. Add lime juice, olive oil, cumin, cinnamon, cayenne, salt and pepper and mix until well combined. Add cilantro and serve chilled.

From Dishing Up Delights.

Warm Quinoa, Spinach and Chicken Salad

(Adapted from Everyday Food: Great Food Fast)

Makes 2 servings

1/4 cup red wine vinegar
3-4 tablespoons olive oil
Coarse salt and fresh ground black pepper
1 chicken breast, sliced
1/2 cup quinoa, rinsed
1/2 pound baby spinach
1/2 cup crumbled feta cheese

In a small bowl whisk together the vinegar and oil and season with salt and pepper to taste.

In another bowl, pour half of the dressing over the chicken and let it marinate for about 20 minutes.

In a small saucepan combine the quinoa with one cup of water and a large pinch of salt. Bring to a boil, reduce the heat to medium. Cover and let simmer until the liquid has been absorbed, about 12 minutes.

Meanwhile, cook the chicken in a skillet over medium heat until cooked through.

Place the spinach in a large bowl, add the hot chicken, quinoa, and reserved dressing. Toss to combine (the spinach will wilt slightly). Top with the crumbled feta and serve immediately.

From Dishing Up Delights.

Waldorf Salad

Waldorf Salad
(From Diana's family recipe)

1 Granny Smith apple, peeled, cored, and diced
1/3 cup celery
1/4 cup walnuts
6 tablespoons pomegranate seeds from one POM Wonderful pomegranate
1 tablespoon honey
1 tablespoon canola oil
3/4 teaspoon apple cider vinegar

In a small bowl, whisk together the honey, oil, and vinegar. In a separate bowl, toss the apples, celery, and pomegranate seeds. Toss the apple mixture with the honey mixture and refrigerate for 2 hours.

After 2 hours, bring to room temperature for 30 minutes. Toss in the walnuts and serve.

From Dishing Up Delights.

Kale Salad

Update: I made this salad last night (w/out seeds or jicama) and it was awesome. I loved it. I can't wait to make it again!

I had a salad much like this last night at a local restaurant and LOVED it. Kale is so good for you, and it's hard to make taste yummy sometimes, I think, but this flavor combo was incredible. I will substitute the pomegranate seeds with sliced jicama, as I think the restaurant did last night. YUM - and this recipe couldn't be easier. I will report after I try it.

Kale Salad with Parmesan and Lemon
(Adapted from The Kitchn)

1 small bunch kale, washed, trimmed of stems, and leaves sliced into thin ribbons
1 ounce Parmesan cheese, shaved
1 lemon, juiced
1-2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
Pomegranate seeds for garnish (optional)

Toss the kale with the cheese. In a small bowl, whisk the lemon juice and olive oil and pour over the salad. Taste and season with salt and pepper. Let the salad sit at room temperature for an hour before serving. Top with pomegranate seeds before serving, if desired.

From Dishing Up Delights blog.

West African Shrimp Salad

I had a wonderful salad from a restaurant in San Francisco called Bissap Baobob and have never forgotten it.

These are the ingredients:
Deveined, peeled, cooked shrimp
Romaine lettuce
Sun-dried tomatoes, chopped
Cucumbers, diced
Red onion, chopped
Green olives, chopped
Served with a vinagrette dressing

You can also substitute some mango or orange for the sun-dried tomatoes and add some avocado for a fabulous Summer salad.

Grilled Shrimp and Green Bean Salad

Prep: 30 min., Soak: 30 min., Cook: 4 min., Chill: 15 min., Grill: 4 min.

Yield 4 to 6 servings

Ingredients

• 8 (12-inch) wooden skewers
• 1 1/2 pounds fresh green beans, trimmed
• 2 pounds peeled, medium-size raw shrimp
• Basil Vinaigrette, divided
• 6 cooked bacon slices, crumbled
• 1 1/3 cups shredded Parmesan cheese
• 3/4 cup chopped roasted, salted almonds
• Cornbread (optional)

Preparation

1. Soak wooden skewers in water to cover 30 minutes.

2. Cook green beans in boiling salted water to cover 4 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain, pat dry, and place in a large bowl.

3. Combine shrimp and 3/4 cup Basil Vinaigrette in a large zip-top plastic bag; seal and chill 15 minutes, turning occasionally. Remove shrimp from marinade, discarding marinade. Thread shrimp onto skewers.

4. Grill, covered with grill lid, over medium-high heat (350° to 400°) 2 minutes on each side or just until shrimp turn pink. Remove shrimp from skewers; toss with green beans, bacon, Parmesan cheese, almonds, and remaining 3/4 cup Basil Vinaigrette. Serve over hot cornbread, if desired.

Shelly King, St. Petersburg, Florida, Southern Living, MAY 2007

Cucumber Mango Salad

The blend of sweet, fiery, and smoky qualities common to Ethiopian fare is exemplified in this simple salad. Since red jalapeños are sometimes hard to find, you can always double up on the milder green variety.

Yield 6 servings (serving size: 2/3 cup)

Ingredients

• 2 cups thinly sliced peeled English cucumber (about 1)
• 1 1/2 cups finely chopped red onion
• 1/2 teaspoon salt
• 1 garlic clove, minced
• 1 teaspoon peanut oil
• 2 cups chopped seeded tomato (about 1 pound)
• 3 tablespoons chopped unsalted, dry-roasted peanuts
• 1 tablespoon finely chopped seeded red jalapeño pepper (about 1)
• 1 tablespoon finely chopped seeded green jalapeño pepper (about 1)
• 1/4 teaspoon coriander seeds, crushed
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground red pepper
• Dash of ground cinnamon
• Dash of ground cloves
• 1 3/4 cups diced peeled ripe mango (about 1)
• 1 tablespoon chopped fresh cilantro
• 3 tablespoons fresh lime juice

Preparation

1. Combine first 4 ingredients in a colander; toss gently to coat. Let stand at least 20 minutes.

2. Heat oil in a large skillet over medium-high heat. Add tomato and next 8 ingredients (through ground cloves) to pan; sauté 5 minutes or until tomato is tender. Remove from heat; cool to room temperature (about 20 minutes).

3. Combine drained cucumber mixture, tomato mixture, mango, cilantro, and lime juice in a medium bowl; toss gently to combine.

Nutritional Information

Calories: 95 (32% from fat)

Fat: 3.4g (sat 0.5g,mono 1.5g,poly 1.1g)

Protein: 2.8g

Carbohydrate: 15.9g

Fiber: 2.9g

Cholesterol: 0.0mg

Iron: 0.7mg

Sodium: 204mg

Calcium: 31mg

Marcus Samuelsson, Marcus Samuelsson, Cooking Light, DECEMBER 2008

Roasted Beet Salad

POINTS® Value: 2
Servings: 2
Preparation Time: 15 min
Cooking Time: 70 min
Level of Difficulty: Easy
Works with Simply Filling

Tangy citrus salad is a delicious complement to sweet roasted beets. The combination is a wonderful addition to any Valentine's Day menu.

Ingredients
1/2 pound(s) beets, red (about 2 medium)
2 tsp olive oil
1 medium tangerine(s), peeled, divided into segments, pits removed
2 tbsp red onion(s), chopped
1 medium celery, chopped
2 tsp white wine vinegar
1/4 tsp dry mustard
1/4 tsp table salt
1/4 tsp black pepper, freshly ground

Instructions

* Preheat oven to 400°F.

* Place beets on a large piece of aluminum foil; drizzle with oil. Fold foil to form a tightly sealed packet. Place packet on a baking sheet and roast until beets are tender when pierced with a fork, about 1 hour.

* Cool beets for 10 minutes, open packet (be careful of escaping steam), slip off beets' skins with a paring knife and cut into 1/2-inch cubes. Place beets in a serving bowl. Add tangerine, onion and celery; toss gently.

* In a small bowl, whisk together vinegar, mustard, salt and pepper; pour over beets and toss to mix and coat. Serve immediately. Yields about 1/2 cup per serving.

From Weight Watchers website.

Turkey Apple Salad with Raspberry Vinagrette

Weight Watchers Recipe

Ingredients

* 2 cup(s) cooked skinless light meat turkey, sliced, shredded or chopped*
* 1 medium apple(s), cored and diced
* 1 cup(s) grapes, seedless, sliced in half*
* 2 medium celery, ribs, chopped
* 1 1/2 tbsp vinegar, raspberry-variety
* 2 tsp olive oil
* 1/2 tsp ground coriander
* 1/4 tsp table salt
* 1/4 tsp black pepper, ground
* 4 cup(s) romaine lettuce, shredded

Instructions

* In a large bowl, combine turkey, apple, grapes and celery; toss to combine.

* In a small bowl, whisk together vinegar, oil, coriander, salt and pepper. Add dressing to turkey mixture; toss to combine.

* Arrange lettuce on 4 individual plates and top with turkey salad. Yields about 1 1/4 cups of turkey salad and 1 cup of lettuce per serving.

Notes

* *You can substitute chicken breast for the tukrey and/or 1/2 cup of raisins for the grapes if you prefer (could affect POINTS values).

Grilled Peaches over Arugula with Goat Cheese and Prosciutto

For a bit of crunch, sauté the prosciutto in a nonstick skillet over medium-high heat for two minutes or until crisp.

Yield 6 servings (serving size: about 1 1/3 cups arugula mixture, 3 peach wedges, about 1/3 ounce prosciutto, 1 1/2 teaspoons balsamic syrup, and 1 teaspoon cheese)

Ingredients

* 1/4 cup balsamic vinegar
* 2 tablespoons honey
* 3 peaches, pitted and each cut into 6 wedges
* Cooking spray
* 1 tablespoon extravirgin olive oil
* 1/8 teaspoon freshly ground black pepper
* Dash of kosher salt
* 10 cup trimmed arugula (about 10 ounces)
* 2 ounces thinly sliced prosciutto, cut into 1/4-inch strips
* 2 tablespoons crumbled goat cheese

Preparation

1. Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat, and simmer until vinegar is reduced to 2 tablespoons (about 2 minutes). Remove from heat; stir in honey. Cool to room temperature.

2. Prepare grill to high heat.

3. Place peach wedges on grill rack coated with cooking spray; grill 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from grill; set aside.

4. Combine oil, pepper, and salt in a large bowl, stirring with a whisk. Add arugula, tossing gently to coat. Arrange arugula mixture on a platter. Top with peach wedges and prosciutto. Drizzle with balsamic syrup; sprinkle with cheese.

Nutritional Information

Calories:100 (36% from fat)
Fat: 4g (sat 1g,mono 2.4g,poly 0.5g)
Protein: 3.9g
Carbohydrate: 13.1g
Fiber: 1.3g
Cholesterol: 7mg
Iron: 0.8mg
Sodium: 183mg
Calcium: 61mg

Laura Zapalowski, Cooking Light, JUNE 2008

Heirloom Tomato Salad with Herbs and Capers

Use a combination of your favorite varieties. We like a mix of red Brandywine, Green Zebra, and Persimmon for the beefsteak tomatoes, and Sungold, Yellow Pear, and Green Grape for the cherry tomatoes.
Yield

6 servings (serving size: about 1 1/4 cups tomato mixture and 1 bread slice)
Ingredients

* 2 cups assorted heirloom cherry tomatoes, halved
* 1/2 cup (2 ounces) crumbled reduced-fat feta cheese
* 1/4 cup thinly sliced fresh basil
* 3 tablespoons chopped fresh flat-leaf parsley
* 2 tablespoons chopped fresh mint
* 1 tablespoon drained capers, chopped
* 1 tablespoon balsamic vinegar
* 1 tablespoon extravirgin olive oil
* 2 pounds assorted beefsteak heirloom tomatoes, each cut into 6 wedges
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 6 (1/2-ounce) slices sourdough bread, toasted or grilled

Preparation

1. Combine first 9 ingredients in a bowl. Sprinkle tomato mixture with salt and pepper; toss gently. Serve with bread.

Nutritional Information
Calories: 112 (34% from fat)
Fat: 4.2g (sat 1.2g,mono 1.7g,poly 0.5g)
Protein: 5.6g
Carbohydrate: 14.9g
Fiber: 2.6g
Cholesterol:3mg
Iron: 1.5mg
Sodium: 519mg
Calcium: 47mg

David Bonom, Cooking Light, AUGUST 2008

Coconut Crab and Shrimp Salad - Cooking Light

Ingredients

Cooking spray
1/2 pound medium shrimp, peeled and deveined
1/2 teaspoon salt, divided
1 cup fresh or frozen corn kernels, thawed (about 2 ears)
1/3 cup finely chopped onion
1/3 cup chopped fresh cilantro
1/3 cup diced peeled avocado
1/2 pound lump crabmeat, drained and shell pieces removed
1 jalapeño pepper, seeded and chopped
3 tablespoons fresh lemon juice
2 teaspoons extravirgin olive oil
6 cups torn Boston lettuce (about 3 small heads)
1/4 cup flaked sweetened coconut, toasted
Preparation
Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp and 1/4 teaspoon salt; cook 4 minutes or until shrimp are done, turning once. Remove from the pan. Coarsely chop shrimp.

Combine corn and the next 5 ingredients (through jalapeño) in a medium bowl. Gently stir in the shrimp. Combine juice, oil, and remaining 1/4 teaspoon salt, stirring with a whisk. Drizzle juice mixture over shrimp mixture; toss gently to coat. Divide lettuce among each of 4 plates; top with shrimp mixture. Sprinkle evenly with toasted coconut.
Yield

4 servings (serving size: 1 1/2 cups lettuce, about 1 cup salad, and 1 tablespoon coconut)
Nutritional Information

CALORIES 223(34% from fat); FAT 8.5g (sat 2.2g,mono 3.6g,poly 1.3g); IRON 3mg; CHOLESTEROL 124mg; CALCIUM 94mg; CARBOHYDRATE 16g; SODIUM 613mg; PROTEIN 24g; FIBER 3g

Julianna Grimes Bottcher , Cooking Light, OCTOBER 2005

Chicken Salad with Apples and Raisins - Cooking Light

ngredients

1/4 cup low-fat mayonnaise
1 teaspoon curry powder
2 teaspoons water
1 cup chopped skinless, boneless Grilled Lemon-Herb Chicken (about 4 ounces)
3/4 cup chopped Braeburn apple (about 1 small)
1/3 cup diced celery
3 tablespoons raisins
1/8 teaspoon salt
Preparation
Combine mayonnaise, curry powder, and water in a medium bowl, stirring with a whisk until well blended. Add the Grilled Lemon-Herb Chicken, chopped apple, celery, raisins, and salt; stir mixture well to combine. Cover and chill.
Yield

2 servings (serving size: about 1 cup)
Nutritional Information

CALORIES 222(22% from fat); FAT 5.4g (sat 0.9g,mono 1.7g,poly 2g); IRON 1.5mg; CHOLESTEROL 50mg; CALCIUM 30mg; CARBOHYDRATE 26.9g; SODIUM 731mg; PROTEIN 17.5g; FIBER 2.5g

Barbara Seelig Brown , Cooking Light, AUGUST 2005

Garbanzo Bean Curry with Apple Salad

I had a salad at a health food cafe in Park Slope recently and loved it. So I decided to come up with my own version of it. I'm borrowing from this recipe on Cooks.com and from the salad I had at Second Helpings.

I did not try it with honey & lemon yet, but I think it would be quite good. It's a great healthy, summer salad and very easy to make!

1 tbsp. butter (can be dispensed with to make vegan)
1 tbsp. oil (I used vegetable)
1/2 med. onion, chopped
2 sm. red apples, peeled, cored and diced
1 lg. clove garlic, minced
1/4 cup green onions, chopped
1/2 cup red bell pepper, roasted & sliced
2 tsp. curry powder
1 c. garbanzo beans, cooked
1/4 tsp. cumin powder
1 tsp. honey?
1 tsp. lemon juice?
Black pepper to taste


In a large, heavy bottom pan, heat butter and oil. Saute onion, apple, and garlic with curry for 5 minutes. Add green onions, bell pepper, garbanzo beans and cumin. Add honey and lemon juice.

Cook mixture for 15 minutes, stirring occasionally. Add pepper to taste. Serve warm or cold. Add additional curry if desired.

Caribbean Shrimp Salad with Lime Vinagrette

Yield: 4 servings.
Vegaquarian

4 cups chopped cooked shrimp (about 1 1/2 pounds)
5 Tbs seasoned rice vinegar, divided
2 Tbs chili garlic sauce (such as Lee Kum Kee)
1 1/2 Tbs olive oil
1 Tbs grated lime rind
1/4 cup fresh lime juice (about 3 large limes)
1/2 tsp paprika
1/2 tsp ground cumin
2 garlic cloves, minced
Dash of salt
8 cups fresh baby spinach
1 cup chopped peeled mango (about 1 large)
1 cup julienne-cut radishes
1/4 cup diced peeled avocado
1/2 cup thinly sliced green onions
2 Tbs unsalted pumpkinseed kernels

Combine shrimp, 2 Tbs vinegar, and chili garlic sauce in a large bolw; toss well. Cover and chill 1 hour.
Combine remaining 3 Tbs vinegar, oil, and next 6 ingredients (through salt) in a small bowl, stirring with a whisk.
Place 2 cups spinach on each of 4 plates; top each serving with 1 cup shrimp mixture. Arrange 1/4 cup mango, 1/4 cup radishes, and 1 Tbs avocado around shrimp on each plate. Top each serving with 2 Tbs green onions and 1 1/2 tsp pumpkinseed kernels. Drizzle each salad with 2 Tbs vinagrette.

Jan/Feb 2008 "Cooking Light"